Prep: Grind to coarse paste : chillies, coconut, cumin and salt.
Heat oil in a non-stick pan. Add mustard. When mustard stops crackling add the chilli coconut paste and deskinned potatoes.
Stir and fry till all the paste gets coated to potatoes and the whole mixture is hot.
Garnish with coriander if you have any and serve.

Tip : More chilli, tastier is the dish there is a thril is saying aah, aah and eating :P ;-)

Basale Hashi

Basale hashi recipe is from Sushma of Savi Ruchi blog. She was very happy to share her sis-in-law's recipe with me when I approached her. Thanks sushma, we all enjoyed hashi to the fullest!
"Basella alba is the botanical name and it is called Basale Soppu in Kannada, Valchi Bhaji in Konkani, Pui Shak in Bengali, Bachhali in Telugu. It is most commonly used in Indian, Srilankan, Chinese and Vietnamese cuisi says WIKI . The soppu gets slimy as you chop them just like ladies finger/Bendekayi/Bhendi and hence it needs bit frying to get rid of that sliminess while making hashi. Here is the recipe:

1. Chop basale soppu and stems separately.
2. Grind to a coarse paste : chillies,coconut,salt Note: I just used the same mixture I made for aloogadde, so cumin is a extra ingredient here.

3. Heat a tsp of oil in a non-stick pan and add chopped stems first stir and fry till they are soft, next goes chopped leaves, continue to fry till the sliminess in the leaves is not seen.
4.Trasfer these leaves to a bowl, add ground chilli coconut paste, beaten curd and mix.
5.Do the tampering by heating oil and adding the ingredients in the order mentioned above.
6.Pour the tampered oil over hashi mix and voila it is ready to be served with rice/chapathi.

Khara Mandakki

I made a bowl of Khara Mandakki for Challenge event of Veda. I am not sure whether this qualifies. I am waiting for Veda's reply, to e-mail this recipe and pic to her.

1.Heat oil in a wide pan, I use Prestige cooker pan, easy way!
2.Add ingredients in the order mentioned above. When should you add the next ingredient ?
1. Mustard should stop spluttering before you add garlic
2. Garlic should turn brown before u bring in peanuts
3. Let peanuts brown and become crisp before you add green chillies
4. The moisture from green chillies should evaporate and chillies should turn crisp then add roasted gram
5.Next goes turmeric, immediately jumps curry leaves. Leave curry leaves for a while.It emanates nice aroma when it gets crisp
6.Now sprinkle asafoetida/hingu pudi, wait for a sec you start feeling hungry with the aroma of hing now it is time to add salt and puffed rice and switch off the stove.7. Remove the pan from the stove and keep it aside . This is a imp step
8. Mix puffed rice thoroughly with other ingredients and leave it aside for next 5-8 mins before you start munching it ....

To make it extra rich : Add thin coconut pieces and cashew nuts. Add them just after peanuts turn brown n crisp. Cashew goes first let it brown next goes thin slices of coconut.

Do not add shredded coconut/dessicated coconut.

Do not forget to munch crispy peanut with spicy chillies and tasty curryleaves with puffed rice and in-btw if you get a roasted garlic piece it is just an aaaha... pleasure while you enjoy them :)